The Hotel Hohe Linde’s Allgäuer Stuben serves fine meals at moderate prices in an elegant setting. Award-winning chef Karl-Heinz Rimmele focuses on fresh regional and seasonal ingredients, well-prepared and presented with style.
Freshly made soups (€3.80-6.80) include tomato cream soup with basil and gin. Salads with meat or filled pasta toppings are large enough to eat as a main course (€10.80-16.50). Some of the fish dishes exhibit a Mediterranean or Asian flair (€16.50-21.70), and main meat dishes, such as pork medallions in cream sauce, or Provençal-style lamb cutlets, are cooked to perfection (€16.80-21).
Regional specialties include the chef’s own take on classic Maultaschen (€9.80), Käsespätzle (€7.60), and apple pancake with raisins (e6.50)—all as beautifully presented as the higher-priced dishes. The wine list offers exceptionally good values for a restaurant of this level, with high-quality local whites (€4.80-6.50 for a 1/4-liter glass) and reds (€5.40-6 per glass).
Rating: QUALITY 17/20, VALUE 17/20